Coriander seeds, whole and ground. Round, very aromatic seeds of the plant Coriandrum sativum. One of the main spices used in Indian cooking, and now they are becoming very popular in the West. In 1983, America and Britain imported more than three million tones of coriander seeds each. Coriander seed oil helps to digest food and starch root vegetables. Typically, ground coriander just before serving. It gives food a fresh spring scent. To get a strong flavor, buy whole seeds and grind them just before use in a coffee grinder. Milled coriander usually not added masala and vegetables directly, but the whole coriander seeds should be lightly fried with other spices.
SEEDS OF INDIAN cumin. Seeds of white Indian cumin-Cuminum cyminum-important ingredient in recipes, vegetable curry, rice dishes, appetizers and gave. Although the ground cumin is sold in supermarkets, it is better to grind it yourself. If the recipe requires toasted cumin, put the right amount of seeds to pre-heated frying pan and toast them, shaking the pan occasionally, until they darken slightly and begin to distribute a specific flavor. If you want toasted ground cumin, grind toasted seeds already in the electric coffee grinder or a mortar. To cumin seeds gave the food a characteristic flavor, they should be well fried. When cooking masala oil they put in one of the first. Cumin seeds promote digestion and share the healing properties of seeds kalindzhi.
The seeds of black cumin seeds - Cuminum nigrum - darker and smaller than whites to have a more bitter taste and pungent smell. They do not require such a long roasting cumin seeds are white.